Rinse and drain the wild rice and cook according to package instructions. Once the rice is cooked let it cool to room temperature and then add it to a large serving bowl.

Use a sharp knife to peel the citrus, removing all of the white pith. Cut between the membranes and add the citrus segments in with the rice. Add the celery, green onion, dried cranberries and almonds into the bowl. Season with salt and pepper.

In a small bowl or jar whisk or shake together all of the ingredients for the citrus vinaigrette. Pour half of the vinaigrette over the salad and stir everything together. Taste for seasoning and add additional vinaigrette if needed. Serve immediately or cover and refrigerate until ready to eat.